Refine your search
Collections
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Shashi Kumar, M.
- Effect of Co-encapsulation of Probiotics with Prebiotics and their Survivability in Dahi during Storage
Abstract Views :1124 |
PDF Views:0
Authors
Affiliations
1 Dept. of LPT, College of Veterinary Science, Rajendranagar, Hyderabad–30.
2 Dept. of Livestock Products Technology, College of Veterinary Science, Rajendranagar, Hyderabad–500030, Andhra Pradesh., IN
3 Dept. of LPT, College of Veterinary Science, Korutla.
4 CIPHET, Ludhiana, Punjab.
1 Dept. of LPT, College of Veterinary Science, Rajendranagar, Hyderabad–30.
2 Dept. of Livestock Products Technology, College of Veterinary Science, Rajendranagar, Hyderabad–500030, Andhra Pradesh., IN
3 Dept. of LPT, College of Veterinary Science, Korutla.
4 CIPHET, Ludhiana, Punjab.
Source
International Journal of Agriculture and Food Science Technology, Vol 4, No 1 (2013), Pagination: 67-75Abstract
The present study was done to evaluate the effect of co-encapsulation of probiotics viz, Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 235 along with commercial prebiotic sugars on their survivability, changes in pH and acidity of dahi, analyzed during 20 days of refrigerated storage (40C) at four days interval. The co-encapsulation of probiotics @ 1×107cfu/g together with 3% prebiotic sugars (FOS) was carried out by extrusion method using 2% sodium alginate. Five different dahi treatments were prepared i.e. control, dahi (T1) supplemented with encapsulated L. paraplantarum 321 along with prebiotics, dahi (T2) supplemented with non encapsulated L. paraplantarum 321 along with prebiotics, dahi (T3) supplemented with encapsulated B. bifidum 235 along with prebiotics and dahi (T4) supplemented with non encapsulated B. bifidum 235 along with prebiotics. The results showed that there was no significant difference in pH and acidity values in all dahi treatments during storage at 40C. The mean probiotic counts obtained in T2 (7.46 log cfu/g) and T4 (7.41 log cfu/g) dahi treatments were significantly (p<0.05) higher than T1 (7.12 log cfu/g) and T3 (7.17 log cfu/g) dahi treatment groups, respectively on 20th day. But, T1 and T3 dahi groups probiotic bacterial counts (1×107cfu/g) did not change during storage (40C). Thus, non encapsulated cells showed higher counts than encapsulated cells due to the availability of free prebiotic sugars for their growth.Keywords
Prebiotic, Probiotic, Co-encapsulation, Dahi
References
- Adams M R and Moss M O. 2000. Food Microbiology, 2nd edn. Cambridge, UK: The royal Society of Chemistry. 21-64.
- Adhikari, K., Mustapha, A., Grun, I. U., 2003, "Survival and metabolic activity of microencapsulated Bifidobacterium in stirred yogurt," J. Food Sci. 68(1), pp. 275-280.
- Akhiar, N. S. A. M., 2010, "Enhancement of probiotics survival by microencapsulation with alginate and prebiotics,'' Basic Biotechnology, 6, pp. 13-18.
- Allan-Wojtas, P., Hansen, L. T., Paulson, A. T., 2008, "Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation," LWT-Food Sci. Technol. 41, pp. 101-108.
- Anal, A. K., Singh, H., 2007, "Recent advances in microen-capsulation of probiotics for industrial applications and targeted delivery," Trends Food Sci Technol. 18, pp. 240-251.
- Capela, P., Hay, T. K. C., Shah, N. P., 2006. "Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt," Food Research International, 39, pp. 203-211.
- Chen, K. N., Chen, M. J., Liu, J. R., Lin, C. W., Chiu, H. Y., 2005, "Optimization of incorporated prebiotics as coating materials for probiotic microencapsulation." J. Food Sci. 70, pp. 260–266.
- FAO/WHO Experts' Report. 2001. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina.
- Gibson, G. R., Roberfroid, M. B., 1995, "Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics," J Nutr. 125, pp.1401–1412.
- Gismondo, M. R., Drago, L., Lombardi, A., 1999, "Review of probiotics available to modify gastrointestinal flora." International Journal of Antimicrobial Agents, 12, pp. 287-292.
- Hansen, L. T., Allan-Wojtas, P. M., Jin, Y. L., Paulson, A. T., 2002, "Survival of ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions," Food Microbiology, 19, pp. 35-45.
- Iyer, C., Kailasapathy, K., 2005, "Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt." J Food Sci., 70, pp. M18-M23.
- Jayamanne, V. S., Adams, M. R., 2004, "Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties." International Journal of Food Science & Technology, 39, pp.719–725.
- Kailasapathy, K., 2006, "Survival of free and encapsulated probiotic bacteria and effect on the sensory properties of yoghurt." Food Sci. Technol., 1, pp. 1-2.
- Lourens-Hattingh, A., Viljoen, B. C., 2001, "Yogurt as probiotic carrier food." International Dairy Journal, 11, pp. 1-17.
- Nazzaro, F., Fratianni, F., Raffaele Coppola, R., Sada, A., Pierangelo Orlando, P., 2009, "Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions," Journal of Functional Foods, 1 pp. 319-323.
- Petrovic, T., Suzana, V. N., Brankovic, D., Bugarski, B., Lacroix, C., 2007, "Protection of probiotic microorganisms by microencapsulation." CICEQ, 13(3), pp. 169-174.
- Raju, P. N., Pal, D., 2009, "The physico-chemical, sensory and textural properties of misti dahi prepared from reduced fat buffalo milk." Food and Bioprocess Technology." 2(1), pp. 101-108.
- Revathy, T., Mythili, S., Sathiavelu, A., 2011, "Assessing the growth of probiotic bacteria in selected prebiotic foods rich in oligosaccharides." International Journal of Applied Biology and Pharmaceutical Technology, 2(1), pp. 483-487.
- Roberfroid, M. B., 1998, "Prebiotics: preferential substrates for specific germs?" American Journal of Clinical Nutrition, 73(2) pp. 406-409.
- Rossi, M., Corradini, C., Ameratti, A., Nicolini, M., Pompei, A., Zanoni, S., 2005, "Fermentation of fructooligosaccharides and inulin by bifidobacteria: a comparative study of pure and fecal cultures." Applied and Environmental Microbiology, 71, pp. 6150-6158.
- Sabikhi, L., Babu, R., Thompkinson, D., Kapila, S., 2010, "Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions." Food Bioprocess Technol. 3(4), pp. 586-593.
- Sohrabvandi, S., Mortazavian, A. M., Dolatkhahnejad, M. R., Monfared, A. B., 2012, "Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria." Iranian Journal of Biotechnology, 10(1), pp. 16-21.
- Yadav, H., Jain, S., Sinha, P. R., 2005, "Preparation of low fat probiotic Dahi." Food Technol. 55(11), pp. 46-53.
- Zare, F., Orsat, V., Champagne, C., Simpson, B. K., Boye, J. I., 2012, "Microbial and physical properties of probiotic fermented milk supplemented with lentil flour," Food Research International, 1(1), pp. 94-109.